See Also: Appetizers · Vegetable Dishes
Autumn Vegetables
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 yams or sweet potatoes, peeled
2 carrots, scraped or peeled
1 acorn squash
2 onions
1-2 parsnips, peeled
3-4 cloves garlic, minced or sliced
1-2 tablespoons corn or grapeseed oil
3-4 tablespoons tasty salad dressing or vinaigrette
Slice all vegetables into interesting shapes. Heat a wok or stir-fry pan, add oil. If you like it hot, add a bit of chili oil as well. Add all of the vegetables and stir and fry until the vegetables have started to brown up a little. Cover. Continue to cook for about 2-3 min. more, then add the dressing, garnish, and serve. This is really good wrapped with a flour tortilla and eaten like a sandwich.
Recipe created 1994-02-15.
